Nachos

AuthorSuzy MahonyDifficultyIntermediate

Perfect comfort food, great for a big group to share.

Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins

 2 tbsp light olive oil
 1 small onion, chopped
 2 garlic cloves, finely chopped
 1 tsp ground cumin
 1 tsp paprika
 1/2 tsp dried oregano
 1 tsp sea salt
 500g frozen vegan mince (Tesco's is good)
 400g can chopped tomatoes
 400g can red kidney beans, drained and rinsed
TO SERVE
 250g tortilla chips
 200ml chilli con queso (see recipe)
 1 tomato, diced
 3 spring onions, sliced
 Coriander leaves, roughly chopped
 Guacamole
 Limes, cut into wedges
 Jalapenos

1

Preheat the oven to 200 degrees C (180 fan). Heat the oil in a saucepan over a medium-high heat.

2

Add the onion and cook for 5-7mins or until softened and beginning to brown.

3

Add the garlic and cook for a minute stirring frequently.

4

Sprinkle in the cumin, paprika, oregano and salt, stir well.

5

Add the vegan mince, chopped tomatoes and kidney beans with 250ml water.

6

Bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes.

7

Meanwhile, warm the tortilla chips in the oven for 3-4 minutes until toasted and golden.

8

Heat up the chilli con queso in a small saucepan, and add a little boiling water if the mixture is too thick.

9

Put the tortilla chips on a serving dish, spoon over the chilli con queso, then the mince in alternate layers then top with tomato, spring onion, coriander, guacamole, jalapenos and lime wedges.

Refer to the chilli con queso recipe for the sauce.

Ingredients

 2 tbsp light olive oil
 1 small onion, chopped
 2 garlic cloves, finely chopped
 1 tsp ground cumin
 1 tsp paprika
 1/2 tsp dried oregano
 1 tsp sea salt
 500g frozen vegan mince (Tesco's is good)
 400g can chopped tomatoes
 400g can red kidney beans, drained and rinsed
TO SERVE
 250g tortilla chips
 200ml chilli con queso (see recipe)
 1 tomato, diced
 3 spring onions, sliced
 Coriander leaves, roughly chopped
 Guacamole
 Limes, cut into wedges
 Jalapenos

Directions

1

Preheat the oven to 200 degrees C (180 fan). Heat the oil in a saucepan over a medium-high heat.

2

Add the onion and cook for 5-7mins or until softened and beginning to brown.

3

Add the garlic and cook for a minute stirring frequently.

4

Sprinkle in the cumin, paprika, oregano and salt, stir well.

5

Add the vegan mince, chopped tomatoes and kidney beans with 250ml water.

6

Bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes.

7

Meanwhile, warm the tortilla chips in the oven for 3-4 minutes until toasted and golden.

8

Heat up the chilli con queso in a small saucepan, and add a little boiling water if the mixture is too thick.

9

Put the tortilla chips on a serving dish, spoon over the chilli con queso, then the mince in alternate layers then top with tomato, spring onion, coriander, guacamole, jalapenos and lime wedges.

Nachos

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